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I am a big fan of Black Pudding and its different varieties. The one from Albacete, with onions and pine nuts, and the Burgos one, with rice, are the favourites. Here in Ireland I tried really good home made ones and from the commercial side, Clonakilty  I find the best.

Using Clonakilty black pudding I made this easy and tasty tapa.


  • 1 Clonakilty black pudding.
  • Provolone cheese.
  • Quince jelly.
  • Bread.


Cut the black pudding in thick slices (2 cm). Fry them, in a sauce pan with a bit of olive oil, until crispy both sides. Reserve on a paper kitchen towel to get rid of the fat excess.

Heat the oven to max. temperature.

Slice the bread (2-3 cm thick) and lightly toast it.

Now, built the tapa. Bread, slice of black pudding, quince slice and provolone cheese.

Place in the oven until cheese melts and ready to eat.